Cauliflower Pizza Crust – It’s Not Delivery, It’s Better!

Want pizza without feeling weighed down by the crust?  Here’s an easy solution:

You will need:

2 I lb bags of frozen cauliflower

2 eggs

Italian seasoning

Cook the cauliflower until it is soft enough to smash with a fork, or cut with a pie crust mixer.  Before smashing the cauliflower, squeeze out at much water as possible.  Then, mash the cauliflower.  Let cool for a few minutes.  Then add eggs and Italian seasoning and mix thoroughly.

Spread out the mixture on a parchment lined cookie sheet, and shape into the desired size.  This will make a large, rectangular pizza crust, or you can make two round ones.  Then, bake the crust for 18-22 minutes at 425 degrees.  The crust should be brown around the edges.

Then, top your pizza with sauce, cheese, and any other toppings that you would like.  Bake until the cheese is melted.

Cut and enjoy.

Cauliflower Pizza Crust

Want pizza without feeling weighed down by the crust? Here’s an easy solution:

You will need:

2 I lb bags of frozen cauliflower

2 eggs

Italian seasoning

Cook the cauliflower until it is soft enough to smash with a fork, or cut with a pie crust mixer. Before smashing the cauliflower, squeeze out at much water as possible.  Then, mash the cauliflower.  Let cool for a few minutes.  Then add eggs and Italian seasoning and mix thoroughly.

Spread out the mixture on a parchment lined cookie sheet, and shape into the desired size. This will make a large, rectangular pizza crust, or you can make two round ones.  Then, bake the crust for 18-22 minutes at 425 degrees.  The crust should be brown around the edges.

Then, top your pizza with sauce, cheese, and any other toppings that you would like. Bake until the cheese is melted.

Cut and enjoy.

One Skillet Chicken and Tomatoes

This is a quick and easy weekday meal, and also one that you can make ahead of time and freeze.  Love this at my house.

You will need:

Boneless, skinless chicken thighs or breasts

Almond flour

Parmesan cheese

Italian seasoning

Crushed or diced tomatoes or spaghetti sauce

fat of choice

First, take a couple of handfuls of almond flour, some parmesan cheese, and mix with Italian seasoning in a ziplock bag.  (We are gluten free, but if you wish to use regular flour, that works, too.)  Add in your boneless skinless chicken thighs or breasts, seal bag, and shake to coat.  Heat olive or coconut oil in skillet and brown chicken on both sides. 

When chicken is golden brown, add in seasoned diced tomatoes or crushed tomatoes or the spaghetti sauce of your choice.  The tomatoes should almost cover the chicken.  Add in additional Italian seasoning if you are using plain tomatoes.  Cover, lower heat, and cook for 25 minutes.  Check for doneness.  Most of the time, I use chicken thighs, and they are done in 25 minutes and the sauce has thickened. 

Serve over noodles, spaghetti squash, rice, cauli-rice, or just by itself.  Enjoy! 

Squash Two Ways

This is for my dear friend and workout buddy, who wants recipes that are simple, quick, and have fewer than four ingredients.  Heck, who does not want that? 

Quick Squash Casserole

  1.  If you are using fresh squash, clean and slice it.  Then boil squash until done.  If you are using frozen squash, just boil it – no need to defrost. 
  2. Drain squash in colander and use a spoon or your hands to press out as much moisture as possible. 
  3. In a bowl, add squash, a handful of almond or coconut flour, and your favorite homemade or jarred salsa.  (My husband and son make quite a bit of salsa in the summertime.  If you want the recipe, let me know and I will work on getting it from them.)  Mix. Taste.  Add more salsa as needed. 
  4. Sprinkle cheese on top before serving. 

That’s it.  Just enjoy.  It is also great as leftovers.

 

Squash and Onions

  1.  If you are using fresh squash, clean and slice it.  If you are using frozen squash, defrost it in a colander and press out as much liquid as possible. 
  2. Dice a small onion. 
  3. Add the fat of your choice to the skillet (I like my iron skillet and bacon drippings for this.)  Add the onions and cook them until they start to get soft and slightly translucent.
  4. Add squash and cook until onions and squash begin to caramelize. 

That’s it!  Quick and easy! 

Both of these will work well with the squash that you blanched and froze.  You missed that?  Check yesterday’s blog for the directions that will let you put up a ton of veggies quickly without heating up your kitchen. 

My Crock Pot Rocks – BBQ

It is a cool rainy day here, despite the school districts calling this spring break.  Warm weather or not, this has been our week off of school, and Monday we return for the last quarter of the school year.  This means that the student and teacher alike in this household will be doing a ton during these last nine weeks at school, as well as keeping up with our CrossFit schedule.   Cook dinner when I get home?  Ummm….

Which means it is time for…Super Crock Pot to the rescue!!

If your crock pot is not a super hero, it should be.  It will save you so much stress. 

So right now, I have BBQ going in the crock pot. 

Here is what you need:

Protein – chicken, beef (I like chuck), deer, pork – you choose

BBQ sauce of your choice (I like Stubbs Smokey Mesquite)

Chopped onions – optional

Take the defrosted protein of your choice, trim most of the fat, and place in crock pot.  Cover with BBQ sauce of your choice.  Add onions if you wish.   Put lid on crock pot, set on high, and go away. 

When your protein is done (chicken takes about 4 or so hours, others a bit more depending on thickness), shred it, and let it cool in the sauce.  When it is cool enough, divide into portions and freeze. 

This is great for BBQ baked potatoes, BBQ sandwiches, or just by itself.  This is one of those great dishes for lunches, too.  Pack it in a small enough container, and it will defrost during the day while you work. 

Thank you, Super Crock Pot! 

Green Bean and Pork Skillet

Image

This is super simple and quick.  Make some and use it for lunches or go to suppers for the week.

You will need:

Boneless pork chops cut into thin strips

Green beans – fresh or frozen

Your favorite grilling spice blend (I like Penzey’s Mural of Flavor)

Fat of Choice

Heat the fat of your choice in the skillet (I love my iron skillet for this).  Add pork, season, stir, and cook until pork is browned.  Then add green beans, season, and cook until the green beans are done, stirring occasionally. 

And that’s it.  Quick, only four ingredients, and makes awesome leftovers. 

Enjoy! 

Green Beans and Bacon

You will need:

Bacon

Green beans – fresh or frozen will work

Onion

Finely chop some onion.  You will not need much.  Set aside.

Take a few slices of bacon and cut into smaller pieces.  Add to skillet (I like my iron skillet for this) and cook until fat begins to render.  Add onion and cook for a few minutes.  Add green beans and sauté until the beans have a nice char.  Season with pepper.  Serve.

Enjoy!